To make the Summeripe Nectarine Nectar place Summeripe Nectarines and apple cider vinegar into a blender and purée. Place a fine mesh strainer over a wide mouth jar or bowl. Pour puree mixture the mesh strainer to remove nectarine solids. To speed up the straining process, press mixture with the back of a large table spoon. Discard puree solids from the strainer, pour the nectarine nectar into the blender. Yields about 1/2 cup of nectar.

Transfer to food processor and puree. Add dijon, honey, vinegar and cinnamon. Slowly drizzle in oil while porcessing. Add salt and pepper to taste. (Note: make vinaigrette a day in advance and keep in refrigerator. Keeps for 2 weeks).

Salad: Divide mache among plates. Arrange tomatoes around mache. Top with goat cheese.

Drizzle vinaigrette over and finish with freshly cracked black pepper.